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Friday, November 21, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

TACO SALAD
Entrees
Contributed by: Danielle Hairston
Ingredients:
  • Coarsely crushed tortilla chips
  • 8 oz. ground turkey
  • 3 cloves garlic, minced
  • 1 15-oz. can dark red kidney beans, rinsed and drains
  • 1 8-oz. jar taco sauce
  • 6 cups shredded lettuce
  • 2 medium tomatoes, chopped
  • 1â�„2 cup thinly sliced green onions
  • 1 medium avocado, pitted, peeled and chopped
  • 3â�„4 cup shredded cheddar cheese
  • Sour cream (optional)
In a medium saucepan, cook turkey and garlic. Drain off fat. Stir in kidney beans and taco sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes.
In a very large bowl, combine lettuce, tomatoes, sweet pepper and green onions.
To serve, lay tortilla chips on plate and top with lettuce, meat mixture and avocado. Sprinkle with cheese and top with sour cream.
 
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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